This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. It’s been a reader favorite recipe for years and I love it so much that I turned this rich dough into apple cinnamon rolls, pecan sticky buns, maple cinnamon rolls, and even a cinnamon roll wreath. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
This recipe is brought to you in partnership with Red Star Yeast.
This cinnamon rolls recipe has lived on the site since 2014. After making countless more batches since I published the recipe plus answering readers’ comments and questions, I thought it would be beneficial to update the post with more helpful information and success tips. Homemade cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe.
By the way, if you love this dough, be sure to try it as raspberry sweet rolls or strawberry sweet rolls with lemon glaze next. Or for a sprinkle loaded treat, my birthday cake cinnamon rolls use the same dough, too!
Tell Me About These Homemade Overnight Cinnamon Rolls
- Texture: This is one of my richest homemade doughs, so you’re already promised a soft, springy, and fluffy texture. I usually use all-purpose flour, but if you use the optional bread flour, your rolls will be a little chewier. I find that these homemade cinnamon rolls are even fluffier than my easy 1 rise cinnamon rolls (and that’s because there’s the additional rise here!).
- Flavor: The smell of warm cinnamon rolls is oh-so-irresistible and inviting. Once you take that first bite, you’ll enjoy a fresh homemade dough that’s swirled with endless pockets of (Cinnabon style!) sweet and gooey cinnamon.
- Ease: Homemade dough and shaped breads require more precision and effort than making say, a coffee cake. But the dough is pretty straightforward and simple to shape, as long as you have enough flour nearby for your hands, work surface, and rolling pin.
- Time: This dough requires 2 rises. Once you understand the assembly process, the prep moves pretty quickly. Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.
If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls!
What Readers are Saying:
“I HAD to come and leave this rave review. I just baked and iced these cinnamon rolls ay 9:05 am. It’s now 10:55 am in a household of only 3 people only two are left. This recipe is the best I’ve ever tried. ★★★★★” – Chelsea
“Delicious and easy to follow! This was my first time cooking with yeast and my first time making homemade cinnamon rolls and this was a great recipe to start with. Everyone at brunch was blown away. ★★★★★” – Hannah
“Delicious! I have tried many cinnamon roll recipes, and this is my new favorite. I prefer a roll that is large, more fluffy than dense/gooey, and buttery without being overly sweet. This fit the bill! ★★★★★” – Brice
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
7 Crucial Ingredients in These Homemade Cinnamon Rolls
Feel free to skip straight to the recipe. But if you’re new to making bread, the following explanations are points that I’ve learned over the years and will be massively helpful.
- Whole milk: Whole milk is ideal for the richest tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use 2% or 1% milk, but do not use nonfat milk.
- Sugar: You need 2/3 cup of white granulated sugar in the dough. Use 2 Tablespoons in step 1 below (the proofing step), then add the rest in step 2.
- Yeast: You can use active dry or instant yeast. Follow the directions exactly as written regardless of which you choose. You’ll still proof the yeast in warm milk with some sugar even if you use instant yeast. This step ensures that the yeast is active and not expired. Most yeast these days is already active, but it’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired. If using active dry yeast, the rise times will be a little longer. For the past 10+ years, my go-to brand has been Red Star Yeast. I always recommend Platinum Yeast from Red Star.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness. Use 1/2 cup of softened butter and to help it blend easier, cut it into 4 pieces before adding.
- Eggs: Like butter, eggs promise a softer, richer dough.
- Salt: Dough is bland without salt.
- Flour: Flour is the structure of the dough. You can use either all-purpose flour or bread flour. You’ll notice the rolls are a little chewier if you use bread flour. It’s not a huge difference, so don’t worry if you only have all-purpose flour. (That’s what I usually use!)
Note: You’ll notice that I use more yeast in this recipe compared to my easy cinnamon rolls. Why? These are much fluffier and larger—about twice the size.
Step-by-Step Photos
Here’s what you’re looking for after you let the warm milk, some of the sugar, and yeast sit for about 5-10 minutes. The top will be a little foamy:
After the dough comes together, it will be a little soft and sticky—that’s normal. As explained in step 3 below, knead the dough on a floured counter or keep it in the mixer for kneading. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on how to knead dough.
What If I Don’t Have a Stand Mixer? If you do not own a mixer, you can mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
Let the dough rise until doubled in size:
Punch the risen dough down and roll it out.
Baker’s Tip: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
Spread softened butter on top, then sprinkle on a mixture of cinnamon and sugar (brown sugar or white granulated sugar).
Roll it up:
Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches. Arrange in your greased baking pan, cover, then let the rolls rise until doubled in size and puffy, usually about 1 hour. The left photo is before rising and the right photo is after rising:
Bake the rolls and then make the tangy cream cheese icing to smother on top. If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!
5 Success Tips
- Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn’t necessarily make the filling more moist—there’s so much butter, so it’s moist and gooey either way. Use whichever sugar you prefer.
- Best pan to use: I recommend a 9×13-inch glass pan or metal pan. Avoid ceramic pans. If you must use ceramic, keep in mind that the rolls will likely take longer to bake through.
- Evenly baked cinnamon rolls: These are extra big and fluffy cinnamon rolls, so to help guarantee the centers AND tops cook evenly, tent a piece of aluminum foil over the rolls after about 15 minutes in the oven. This will protect the tops from browning too quickly before the centers can cook.
- Don’t have all morning to spend on this dough? Feel free to prep the dough the night before. This is a wonderful way to save time in the morning so you can wake up and eat sooner. See my make-ahead/overnight instructions in the written recipe below.
How to Freeze Homemade Cinnamon Rolls So They Still Taste Fresh
Let me share a tip I’ve learned after working with this dough for several years. You can prep the rolls and freeze them ahead of time so they still taste fresh.
- Here’s how: Bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15-20 minutes.
I often use this method when I gift cinnamon rolls to others—just copy/paste or write these freezing instructions down. This method is also helpful if you have company over, want to cut down on time, or are entertaining. I like to make these cinnamon rolls ahead when I’m hosting holidays like Easter. See more Easter brunch recipes, like savory quiche and frittata, to complete your menu.
PrintHomemade Overnight Cinnamon Rolls
- Prep Time: 3 hours, 30 minutes (includes rises)
- Cook Time: 25 minutes
- Total Time: 4 hours (or overnight)
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (135g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- On medium speed, beat in the remaining sugar (which should be 1/2 cup/100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. Stop the mixer and scrape down the sides of the bowl as needed. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a metal or glass 9×13-inch baking dish (glass or metal) or line with parchment paper.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Arrange in the prepared baking pan.
- 2nd Rise: Cover the rolls tightly and allow to rise until puffy, about 1 hour. (Or use the overnight option in the Notes below.)
- Preheat the oven to 350°F (177°C).
- Bake for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing with step 9.
- Make Ahead Instructions – Freezing: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15–20 minutes.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl with Silicone Spatula or Wooden Spoon | Rolling Pin | 9×13-inch Glass Baking Pan or Metal Baking Pan | Cooling Rack
- Milk: I recommend using whole milk for the best, richest-tasting dough. You could also use buttermilk. Reduced-fat, low-fat, or nondairy milk works in a pinch. Do not use nonfat milk.
- Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Other Icing Options: Instead of cream cheese icing, you can top the warm rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls.
- Gluten Free: We have not tested this recipe with gluten-free flour, so we are unsure of the results.
Keywords: overnight cinnamon rolls, homemade cinnamon rolls
Perfect overnight results
★★★★★
If a novice baker like me was able to make these with some semblance of success, then anyone can! The measurements and instructions are spot on, especially the ones describing the dough consistency after kneading (bounce back) and estimating the timing for the yeast and rise (even in winter in the NE, 1 hour was enough but I went the full 2 hours). I used bread flour and cut the sugar in half for the filling and icing…it was still plenty sweet! I ended up with 9 huge rolls even though I measured out the rectangle and cut for thr rolls; so next time I might cut closer to 1” to get a reasonably size. I baked in two 8” rounds, spacing them about 2” apart which gave them room to rise. They were cooked in the center of the oven, and the bottoms came out crispy which was a pleasant surprise; our family loved the crunch! I’m looking forward to trying Sally’s 1 rise version since these, while amazing, took more time than I normally have. Thank you for taking the time to share your talent!
★★★★★
These rolls are really terrific. They were really a hit at the Christmas Eve brunch and just as fresh the next day. Kudos to Sally!
These are delicious! They came out perfectly and my husband went nuts- haha! It’s the first time I’ve ever made cinnamon rolls.
★★★★★
Hi Baking Team,
If I wanted to make these even more rich and gooey; could I do a layer of the cream cheese frosting inside the roll and then again on top? Have you tried this and if so what if anything would you recommend in terms of cook time or other adjustments. Thank you!
Hi Amanda, we haven’t tested it, but we fear it would melt during the baking process. What you could try is adding more of a cream cheese filling, like we use in these pumpkin cream cheese muffins, that has a bit more structure. Baking time should be the same. Let us know if you try anything!
This is the best sweet bread recipe ever. The old way of melting the butter first I was never successful. This recipe makes a tender light roll. Every thing turned out perfect. Thank you
I’ve been wanting to make cinnamon rolls forever but was so intimidated by them! I finally did it and this recipe is delicious!
★★★★★
Hi! Can this recipe be doubled?
Hi Michele, For best results (and to prevent over or under mixing) we do recommend making separate batches rather than doubling or multiplying the recipe.
I doubled mine and it turned out perfect
★★★★★
This recipe has become my family’s Christmas morning breakfast tradition. The kiddos help me make the dough and the icing the night before. During the first rise, we all get into Christmas jammies and read a story. When the kids are asleep, I will form the rolls and put them in the fridge. Mom and I help Santa with the gifts and stockings while enjoying a night cap. When the kids get up in the morning, we preheat the oven and take the rolls out to rise again. Open presents and then bake the rolls while the kids are being crazy. After some chaos settles down and the rolls are done baking, we add the cream cheese icing and enjoy them while they are warm and gooey! The whole pan is usually gone pretty quickly! Thank you for such a beautiful recipe for warm memories.
★★★★★
This is such a great recipe!! I’m so impressed I made the cinnamon buns! Thank you for sharing
★★★★★
I have made these multiple times and they are always a hit! Can I par bake and then put in the fridge overnight to continue baking the next morning? I would like to do this so I can make them a whole day ahead of time instead of a max of 16 hours. Thanks!
Hi Kayla, I do not recommend that. Instead, use the overnight instructions.
Hi there! When you bake and freeze. How do you recommend reheating? Time and temp in the oven?
Hi Claire, reheat in the oven at 350F until warmed to your liking. So glad this is a favorite for you!
I love this recipe, it is by far the best cinnamon roll recipe I have ever tried & I’ve made it many times, both as-written and with various modifications. Question for the team – how much wiggle room is there on the length of that 2nd rise in the fridge, can it be longer without creating off-flavors…? Let’s say I made them 2 nights before an event, by accident (oops) – can they wait an extra day (like, 28-30h total) before baking? Will the yeast work too much if they wait that long & create off-flavors, or does it grow slowly enough at fridge temps that they aren’t sensitive to some extra waiting time? I can’t decide which of the imperfect solutions is better, baking early & serving day-old rolls, or waiting to bake & hoping the extended 2nd rise doesn’t cause issues.
★★★★★
Hi K, we don’t recommend waiting longer than 16 hours if following the overnight option in the refrigerator. Too much additional time will cause the rolls to over proof and once baked, they will collapse in the oven. They’ll likely be quite dense, too. We’d make the rolls a day ahead of time, reheat, and frost when ready to serve!
Have you tried making the dough and doing the first rise in a bread machine on the “dough” setting? Are there any adjustments needed in the recipe? I’ve never made cinnamon rolls before but if I could use my bread machine for the initial prep that would save a lot of time.
Hi Sharon, We haven’t tested it in a bread machine ourselves, but we can’t see why not. Let us know how it goes!
I have used this recipe in my bread machine on “dough” setting and it’s turned out perfectly for a few years!
I love these! I make them every year for Christmas morning. How do I keep the cinnamon rolls from getting too dark on the bottom? Thanks!
Hi Sunny! You can try moving them to a higher position in your oven.
★★★★★
I made these once before and absolutely loved them! I have a question about freezing them. It says to bake them in step 9 for 10 minutes. And then freeze them once they are cooled. Will they continue to rise when placed in the refrigerator overnight to thaw?
No, the par bake will partially bake them after they have risen. Then you continue baking after thawing.
This is the only recipe I use for cinnamon rolls, the last several years! Everyone raves about it and I never have leftovers for myself lol. This year, I plan to have them in the oven around 7pm the next day. I like to use the overnight method, but don’t have 8-12 hours to fridge them unless I wake up at a really early hour to start. That’s not ideal. Would this work if I had it in the fridge for fewer hours, and out of the fridge for the extra hours ahead of oven time? The first rise always takes me longer than 2 hours, likely because I keep my house cool, so it’s hard to gauge doing it all in one waking day. Please help! Basically, if I want it in the oven at 7pm, what time should everything else be? Thank you!
★★★★★
These are my favorite cinnamon rolls! I’ve been making them the last several years for the entire family for Christmas morning. I usually run around on Christmas Eve delivering them with freshly made icing for them to use Christmas morning. I don’t have time for that this year. If I made the icing when I par baked and froze the rolls, would the icing freeze ok in a plastic bag or freezer-proof container?
Hi Emily! That should work just fine to freeze the icing, but we haven’t tested it. The icing may need to be mixed up a bit after thawing if any separation occurred.
I am excited to try this recipe for Christmas morning! Do you think it would turn out if I cut the recipe in half?
Hi Katie, Yes, this recipe could be halved. Though for best results and ease, we would recommend making the full batch and freezing the leftovers. See recipe notes for details. Or try our Easy Cinnamon Rolls recipe that makes a smaller batch. Happy baking!
If I make them ahead and froze, can I bake them in 2 smaller pans? What size pan would you recommend?
Hi Katie, either an 8-inch round or 9-inch round cake pan should work well.
I’ve made this recipe twice and the flavor is amazing! However, both times the middle hasn’t cooked all the way through. I’ve left it in the oven for 5-10 minutes longer than the recipe states (with and without foil). How can I make sure the middle is done before I pull them out of the oven for good?
Hi Mary, the most foolproof way to be sure they’re done is to check the internal temperature with an instant-read thermometer. The temperature of the inside of the rolls should be 190–200°F (88–93°C). If it’s in that range, they’re done!
This is my go to cinnamon roll recipe! My family and friends love these. However, this year I’m running short on time. I’ve tried the par baking method and these turned out like hockey pucks (deflated and dense). I really want a fresh baked roll but don’t have the time the day before to prepare. Can I freeze after rolling/shaping before the second rise? Then thaw in fridge overnight, and proof the next morning? Will that work? There is nothing like a freshly baked cinnamon roll, but with a crazy toddler I’m having trouble finding time to be in the kitchen for several hours the day before. Please let me know if you tested this method. Really hoping to find a better alternative than par baking!
★★★★★
Hi Melissa, yes, you can do that! After thawing overnight in the fridge, set the pan somewhere warm and let the rolls rise until they’re nice and puffy.
Have you tried this recipe using an egg replacement? I love this recipe as is but want to make it for Christmas and have a guest with an egg allergy wondering if any one has tried this recipe using an egg substitute and how it turned out?
Hi! We manage an egg allergy and these still turned out amazing!! I used plain seltzer as replacement (1/4 cup per egg) and it worked great!
★★★★★
I love these; they’re perfect every time and go great with a brown butter cream cheese frosting. I’m just wondering if there is a way to make them mini cinnamon rolls? Or if you guys could create a yeasted version of mini cinnamon rolls? That would be great!
★★★★★
Hi Elizabeth! We haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll, though!
The cinnamon rolls turned out as pictured- I followed the recipe to the “T” but they were dense, is that normal.
Hi Christine! These should be fluffy. Could they perhaps need more rise time? Another factor could be too much flour in the dough. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Can I use half and half or eggnog?
Hi Barb, half and half should work just fine.
What kind of pan would you use if you are freezing these to gift them?
Hi Becky, you can use a 9×13-inch disposable foil baking pan.
Would a convection over also help there bake evenly?
Hi Melanie, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Is it OK to substitute Whole Earth sweeteners (stevia and monk fruit blend) for sugar?
Hi Kristi, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I used erythritol/monkfruit in the dough and Swerve brown sugar substitute in the filling (1:1) and they turned out great!
★★★★★
This is my go to cinnamon roll recipe now. Best I have ever used. Thank You!
Thank you so much, Ruth Ann!
I love this recipe, I’ve used it 3 times now with the overnight method and my rolls are always fluffy and soft. I’m at 5200 ft and that doesn’t seem to affect anything if any other high elevation folks are wondering. I’ve been using your recipes for over 10 years and without fail they always work. I always check to see if you have a recipe for something before looking anywhere else. Thank you so much!!
★★★★★